Category Archives: 3A

3A 45-03

Crossflow Membrane Modules

Published by: 2016-12-06 / 2016-12-06 / 46 pages
This 3-A Sanitary Standard covers the sanitary aspects of crossflow membrane modules for use with
ultrafiltration, diafiltration, microfiltration, nanofiltration and reverse osmosis systems. Product
enters the feed connector and exits the retentate connector and the permeate connector.

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This publication is available only in printed edition.

3A 33-03

Metal Tubing

Published by: 2016-04-25 / 2016-04-25 / 6 pages
This 3-A Sanitary Standard establishes minimum sanitary (hygienic) requirements for design, materials, and
fabrication of metal tubing.

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This publication is available only in printed edition.

3A 00-00-2014

3-A Sanitary Standards for General Requirements

Published by: 3-A Sanitary Standards / 2014-09-08 / 53 pages
This ANSI approved 3-A Sanitary Standard defines the general requirements for sanitary (hygienic) equipment intended for processing milk, milk products, foods, food ingredients, beverages, or other edible materials.

To conform to the 3-A Sanitary Standards, equipment shall meet the following criteria for design, material of construction, fabrication techniques, and installation, as applicable. In addition, equipment shall meet the criteria defined in the corresponding 3-A Sanitary Standards for the specific equipment type.

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3A 85-03

Double-Seat Mixproof Valves

Published by: 3-A Sanitary Standards / 2014-04-28 / 30 pages
This standard covers the sanitary aspects of double-seat mixproof valves used on processing equipment and on equpment and lines which hold or convey milk, milk products, and other comestibles.

These valves cannot be used to separate raw milk and milk products from pasteurized milk, milk products, and other comestibles.

In order to conform to 3-A Sanitary Standards, double-seat mixproof valves shall conform in design, material and fabrication criteria and the applicable documents referenced in this standard.

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3A 70-02

Sanitary Standards for Italian-Type Pasta Filata Style Cheese Cookers

Published by: 3-A Sanitary Standards / 07/15/2013 / 32 pages
The equipment covered by these standards may include unitized sections that act as receiving reservoirs, pre-heat or cooking sections (direct or indirect), integral heating media systems, stretcher sections, discharge reservoir and discharge ports. The cheese equipment shall begin at the point where cheese curd is introduced and shall terminate at the point where cooked and stretched cheese is discharged. With regard to the use of steam, hot water, or other forms of heating media, the equipment shall begin and end at the
manufacturer’s supplied fittings. (Cheese dicers, mills, cyclones or similar appurtenances attached to the receiving reservoir are not covered by these standards.)


In order to conform to these 3-A Sanitary Standards, Italian-type pasta filata style cheese cookers shall conform to the following design, material, and fabrication criteria.

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3A 32-03

Uninsulated Tanks for Milk and Milk Products

Published by: 3-A Sanitary Standards / 03/01/2013 / 10 pages

English Description: These standards cover the sanitary aspects of uninsulated tanks, both open top and closed types, and both single and multiple compartment types, that are intended to be used for one of the following purposes:

Spanish Description: Estas normas cubren los aspectos sanitarios de tanques no aislados, tipos abierto y cerrado, y de compartimentos sencillos y multiples que estan dise?ados para utilizarlos en uno de los siguientes propositos:

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3A 74-06

Sanitary Standards for Sensors and Sensor Fittings and Connections Used on Milk and Milk Products Equipment

Published by: 3-A Sanitary Standards / 08/15/2013 / 35 pages
These standards cover the sanitary aspects of sensors and sensor fittings and connections for equipment which contains or processes milk and milk products and on lines which convey milk and milk products.

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This publication is available both in printed and PDF edition.

3A 60-01

Rupture Discs for Milk and Milk Products

Published by: 3-A Sanitary Standards / 07/15/2013 / 25 pages

English Description: These standards cover the sanitary aspects of rupture discs (reference drawing Number 3-A-100-43) used on processing equipment and on equipment and lines which hold or convey milk or milk products. The rupture disc assembly shall consist of a disc holder, top section (if used), seal, a girdle and means for rupturing the seal.

Spanish Description: Estas normas cubren los aspectos sanitarios de los discos de ruptura (consulte el plano Numero 3-A-100-43) que se utilizan en equipos de elaboracion y en dispositivos y lineas que contengan o transfieran leche o productos lacteos. El conjunto de disco de ruptura consistira en un portadisco, una seccion superior (si se usa), un sello, un cincho y medios para romper el sello.

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3A 32-03

Uninsulated Tanks for Milk and Milk Products

3-A Sanitary Standards / 01-Mar-2013 / 10 pages

English Description: These standards cover the sanitary aspects of uninsulated tanks, both open top and closed types, and both single and multiple compartment types, that are intended to be used for one of the following purposes:

Spanish Description: Estas normas cubren los aspectos sanitarios de tanques no aislados, tipos abierto y cerrado, y de compartimentos sencillos y multiples que estan dise?ados para utilizarlos en uno de los siguientes propositos:

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3A 17-11

Sanitary Standards for Formers, Fillers, and Sealers of Containers for Fluid Milk and Fluid Milk Products

3-A Sanitary Standards / 19-Nov-2012 / 11 pages

These standards cover the sanitary aspects of unitized equipment for forming, filling, and sealing containers
for fluid milk and fluid milk products. The equipment shall perform one or more of the following functions: 1) forming the container, 2) applying and sealing a supplementary fitment or device, 3) filling the container and 4) sealing, including capping if part of the unitized equipment, the container. The equipment shall start at the points where the product, utilities (air, water, steam, cleaning chemicals, etc.), container, container blank, or container material first enters the unitized equipment. The equipment shall end where the formed, filled, and/or sealed container exits the equipment.

These standards do not pertain to the container, to free-standing container forming equipment or to other
equipment such as labelers, printers, daters, cappers, applicators of supplementary fitments or devices or wrappers not furnished as part of the unitized equipment, nor shall it apply to fillers of viscous products, such as frozen desserts, cottage cheese, cultured yogurt, sour cream, whipped butter, cream cheese, and other similar viscous dairy products.

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This publication is available both in printed and PDF edition.